Sauté the onion, celery, and garlic in olive oil. Add the spices and continue to cook until the celery and onions are softened. Remove from heat and let cool.

Cut the squashes in half. Scoop out the seeds and discard them. Scoop out the squash flesh. (Discard the outer rind.) Purée the squash in a food processor (or blender). Pour the purée into a large pot. (Or a large bowl.)

Purée the onion-celery mixture in a food processor (or blender). Add this to the pot.

Add the broth and stir. Warm the soup on the stove top for a few minutes. (Or store the soup in two 2-quart bottles in the fridge. And heat later in the microwave by the bowl-full.)